From our Sandbach counter
Ribeye Steak
£12.00
- Individual portion (approx. 300g)One generous single serving
- Cut fresh to orderSuitable for home freezing
- Use within 3–4 days of deliveryKeep chilled in the fridge
- Approx. 300gButcher-cut, so weights vary slightly
Ribeye steak is a favourite for its rich flavour and marbling, making it an excellent choice for steak night or a barbecue. Available from The Butcher’s Blade in Sandbach, Cheshire, ribeye is delicious with simple seasoning and a hot pan or grill.How to cook: Pat dry, season well and sear in a hot pan or on the barbecue. Cook to your preferred doneness, rest briefly and slice against the grain where appropriate.Perfect with: Garlic butter, peppercorn sauce, chips, roast potatoes or a fresh salad. Keep the sides simple to let the steak’s flavour shine.For a classic steak from your local Sandbach butcher, ribeye is a versatile option for special dinners and relaxed grilling. Ask in store for cooking tips.
Ribeye Steak from The Butchers Blade in Sandbach. Ribeye is a familiar choice for a steak-centred dinner. Give it a well-prepared pan or grill and straightforward sides, rather than a complicated recipe that takes attention away from the cooking. Compare the available sizes with your appetite and accompaniments before selecting your option.
Choosing for your meal
Think about thickness, bone and how many people you want to feed rather than judging by weight alone. If you are unsure which size suits your pan or grill, ask Lee before ordering. Preparation matters: an intact whole cut, a rolled item and a tenderised product do not share the same food-safety requirements. Follow the instructions for this specific cut.
Serving ideas
Potatoes, mushrooms and green vegetables are simple places to start. Have your sides ready before cooking, use an appropriate pan or grill and leave room to rest the meat as your recipe directs. Slice across the grain where appropriate. Sauces and accompaniments are suggestions, not included contents. Check cooking guidance for the exact meat and preparation rather than relying on one universal timer.
Vacuum packed or tray wrapped to lock in freshness
Local delivery orders travel chilled in an insulated cool box with ice packs.
Closed Sunday and Monday. Collect your order at the counter during these hours.
“The Butcher’s Blade never disappoints! The staff are always smiling and super friendly, making my meat run feel like catching up with friends. Their steaks are perfectly trimmed, the sausages are bursting with flavour, and they always have a handy tip or two.”
View our Cooking & Safety Guide for safe temperatures and tips.
Need help with portions, storage or allergens? Ask Lee before ordering.
01270 691283From the kitchen
Cooking Ribeye Steak
Pat dry, season and sear every outside surface. Adjust cooking for the thickness and rest before slicing across the grain. Rolled or tenderised cuts need thorough cooking.
How to cook steakLee’s tip
Let the marbling melt
Ribeye has plenty of marbling, so cook it to at least medium-rare to let that fat soften and baste the meat from inside. Rest it for five minutes.
What goes with it?
Garlic butter, onion rings and a rocket and parmesan salad. A rich Malbec or Argentinian red; cola works surprisingly well too.
Want Lee’s personal recommendation? Ask him at the counter or call the shop. Always follow the product label and confirm allergens.